Triple tested: These more-ish risotto cakes are made with leftover pea risotto. Great when you want a quick dinner. Brought to you by Essentials magazine
Ingredients
- Leftover risotto
- 20g chopped chives
- Taleggio cheese
- Serve with salad and lemon wedges
Method
Stir 20g chopped chives into half the chilled risotto. Roll into 8 balls, then push a cube of Taleggio into each. Flatten, dust with flour and chill. Cook the cakes for 3 mins on each side, drain on kitchen paper, then bake for 5 mins in a hot oven. Serve with salad and lemon wedges
